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What You Need:
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Crawfish
2 shallots
½ pint white wine
1 carrot
½ pint water
Parsley, thyme, bay leaf
12 small onions
Seasoning
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Translate this recipe:
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| How To Cook: |
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1. Boil the crawfish for about 7 minutes in a court-bouillon of wine, water, onions, and shallots, finely chopped and shredded carrot.
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2. When they have boiled for 30 minutes, with a few sprigs of herbs and a seasoning of salt, pepper and a little cayenne, remove from the stock, and keep hot.
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3. Reduce stock by one-half, add little butter and parsley and pour over the crawfish.
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